Eggplant, Bacon & Zucchini Fritters

Eggplant Fritters Has anyone ever made the mistake of ordering Zucchini Fritters thinking that they were making a ‘healthy choice’, only to have battered & deep fried items served before them?

It can be hard to find a good zucchini fritter (although I do recommend the GF option at Suburban Cafe), and little do many know that this breakfast favourite is actually quite easy to execute at home!

When you are cooking at home you know what is going in your food and your mouth. Though Kbsugarfree aims to show you the healthiest Brisbane options on offer (see my collection of options here), I also love and advocate cooking at home.

This recipe is both nutritious and delicious – but most importantly, not deep fried! In fact, it requires very little oil and a lot more vegetables!

Drawn from Mediterranean flavours (give me olives, eggplant and pork any day of the week) these are very more-ish and the perfect option for breakfast (obviously!), snacks, entertaining (smaller sizes) or on the side of a salad for lunch/dinner! So pretty much, they are good all day every day!

Eggplant, bacon & zucchini fritters

Ingredients

– 1/2 medium eggplant, grated

– 1 rash bacon, cooked and diced

– 1/2 zucchini, grated

– 5 seedless olives, diced

– 2 tbsp chickpea flour

– 1 egg

– 1/4 cup water

– 1 tsp chia seeds

– 2tbsp finely chopped fresh coriander

– olive oil for cooking

Method:

1. Combine all ingredients in a large mixing bowl (but not the olive oil) and mix well 

2. On a moderate temperature, heat 1tsp of olive oil at a time in a large frying pan.

3. Place 2tbsp of mixture (per fritter) into pan (you can cook a few at a time)

4. After about 20-30 seconds when the edges are starting to look cooked (the mixture will harden) flip the fritters and cook the other side. Make sure the fritters are nice and golden to ensure they are cooked all the way through!

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I love to see recreations of my recipes so be sure to tag me in yours! @kbsugarfree (Instagram!) xx

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